Crockpot Savory Chex Mix (Print)
Buttery Chex, peanuts, and pretzels slow-cooked for a savory, crunchy, flavor-packed snack.
# Ingredients:
→ Base Mix
01 -
360 g rice Chex cereal
02 -
360 g wheat Chex cereal
03 -
360 g corn Chex cereal
04 -
120 g mini pretzel twists
05 -
140 g unsalted peanuts
→ Seasoning Blend
06 -
115 g unsalted butter, melted
07 -
45 ml Worcestershire sauce
08 -
15 ml low-sodium soy sauce
09 -
60 ml barbecue sauce
10 -
5 g garlic powder
11 -
2.5 g onion powder
12 -
2.5 g smoked paprika
# Steps:
01 -
Place rice Chex, wheat Chex, corn Chex, mini pretzels, and unsalted peanuts in a large slow cooker.
02 -
In a medium bowl, whisk together melted butter, Worcestershire sauce, soy sauce, barbecue sauce, garlic powder, onion powder, and smoked paprika until well combined.
03 -
Drizzle the seasoning mixture over the dry ingredients in the slow cooker, tossing gently to ensure all pieces are evenly coated.
04 -
Cover with the lid and cook on low heat for 2 to 3 hours, stirring every 30 minutes to promote even browning and prevent burning.
05 -
Line a large baking sheet with parchment paper. Spread the chex mix evenly on the sheet and let cool completely for about 15 minutes before serving.
# Additional Notes:
01 -
Allow the mix to cool fully before storing to maintain crispness.
02 -
For best results, store in an airtight container at room temperature for up to one week.
03 -
To freeze, transfer the cooled mix to a freezer-safe container. Thaw at room temperature and refresh in a 120°C oven for 10 to 15 minutes if needed.